Barley

grain-barley[1]Used long before wheat ever was, barley is believed to be the world’s oldest cultivated grain. The bread made from barley was probably heavy since barley contains only small amounts of gluten. Perhaps the most common use of barley is for making alcoholic beverages such as Scotch whiskey and beer, which cannot be made without it. Animal fodder is also made from barley.

Pearled barley has part or all of the germ and bran removed and has a substance that inhibits cholesterol formation.

Whole barley has only the outer husk removed and is high in protein, potassium, fiber, and calcium. Barley flakes are also high in fiber. Remember, the finer the barley, the more it has been milled and the fewer nutrients it will have.

Use barley in breads, soups, pilafs, and salads.

*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad*Brad

Nutritional Information

Fiber Content: 16.0 grams per 0.5 cup

 

Barley Usage

Salad
Soup
Yeasted Breads
Pancakes & Pastries
Cookies & Treats
Meat Substitutes
Non-Yeasted
Breads & Cakes
Yes
Yes
Yes
Yes
Yes
Yes
Yes

Barley Cooking Times

Cooking Ratio
Stove Top
Electric Pressure Cooker
Stove Top Pressure Cooker
1:3.0
90 Minutes
30 Minutes
35 Minutes

The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.

Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.

Barley Tips:
Barley Flour

Pearled barley makes a wonderful flour and is one of the ingredients that I include in my WonderFlour.

 

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Category: Grain Details     Post Date: December 08, 2015

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